Abstract
Addressing global food insecurity and malnutrition requires innovative ways to enhance the nutritional profile of staple foods. Pap, traditionally made from maize, is limited in nutrient diversity. This study investigates the production and quality evaluation of pap flour incorporating tiger nut and watermelon rind with yellow maize, to improve nutritional content and promote sustainable food security. Yellow maize grains were processed through cleaning, soaking drying, milling, and sieving, while tiger nut tubers (Cyperus esculentus) were washed, roasted at 85°C for 24 hours, milled, and sieved into a fine flour. Watermelon rind (Citrullus lanatus), often discarded as waste, was separated from fresh fruit, washed, dried, milled, and sieved to obtain a fine powder. Three flour samples were formulated as 100% maize, 100% tiger nut, and 100% watermelon rind. Proximate and microbial analyses were performed, and sensory evaluation assessed the palatability of pap made from composite flour blends. The results revealed the following proximate composition ranges: Crude Protein (22.750–34.130%), Crude Fiber (4.000–15.300%), Crude Fat (1.500–1.600%), Ash (1.400–3.100%), and Moisture Content (3.200–6.000%). Microbial analysis indicated Total Viable Count (TVC) from 8.1 x 10⁵ CFU/ml to 14.95 x 10⁵ CFU/ml and Total Fungal Count (TFC) from 15.5 x 10⁴ to 20.0 x 10⁴ CFU/ml, remaining within safe limits. Sensory testing showed preference for pap made with a blend of 70% maize, 20% tiger nut, and 10% watermelon rind flour, which enhanced taste, texture, and nutritional value. This study highlights the potential of enriching maize-based pap with tiger nut and watermelon rind, improving nutrient density.
Presenters
Ohijeagbon Oladoyin RebeccaLecturer, Food Science, Ladoke Akintola University of Technology, Ogbomoso, Oyo, Nigeria Mariam Adisa
Barts Health NHS Trust, Royal London Hospital Moses Ayodele Ojo
Senior Lecturer, Food Science, Ladoke Akintola University of Technology, Ogbomoso, Oyo, Nigeria
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Food Production and Sustainability
KEYWORDS
MAIZE,PAP,TIGERNUT,WATERMELON, RIND,NUTRIENT
